My Baking Adventures

Another winner from Kate! This months selection for Cookie Carnival was Mini Chocolate Pumpkin Whoopie Pies. Technically, they’re just called Mini Pumpkin Whoopie Pies, but since the cookie base is chocolate, I’ve decided to call them something different – I think Kate’s used to my recipe quirks by now!

I didn’t add as much pumpkin puree as the recipe called for, so the flavor was very subtle. We really liked it, though – and I plan on flavoring the filling base a few different ways, by leaving out the pumpkin  and adding such flavors as lemon, raspberry, and even a spice version. Almost everything goes with chocolate, so this is one cookie I am really looking forward to playing around with.

Mini Pumpkin Whoopie Pies
Makes about 20.

1 ¾ c. all-purpose flour
¾ c unsweetened cocoa powder (not Dutch-process)
1 ½ tsp baking soda
½ tsp. coarse salt
¼ c. + 1 tbs. butter, softened
½ c. granulated sugar
½ c. packed dark-brown sugar
1 large egg
1 c. whole milk
1 tsp pure vanilla extract

FOR THE FILLING
4 oz. cream cheese, at room temperature
½ c. unsalted butter, at room temperature
½ c. confectioners’ sugar
¼ c. canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg

DIRECTIONS
1. Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside. 2. Place butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture. 3. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely. 4. Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary. 5. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.